Moist Gluten-Free Pumpkin Cornbread Muffins
These gluten-free muffins combine sweet pumpkin and classic cornbread texture for the ultimate fall treat. They are soft, flavorful, and super easy to make. Also, a great breakfast muffin recipe you will love!
Ingredients
- 1 cup cornmeal
- 1 cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- Pinch of salt
- 1 cup pumpkin puree
- ½ cup buttermilk
- ½ cup brown sugar
- 1 egg, room temperature
- ¼ cup honey
- ½ cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
- Whisk together gluten-free all-purpose flour, cornmeal, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt in a large bowl. Set aside.
- In a medium bowl, beat pumpkin puree, buttermilk, egg, sugar, and honey.
- Add the pumpkin mixture to the dry ingredients, along with the melted butter. Mix until combined; avoid overmixing.
- Transfer the mixture into the prepared pans. Fill the muffins 3/4 full, dividing as evenly as possible.
- Bake for 20 minutes or until a toothpick inserted into the center of the muffin comes out clean with no batter streaks.
- Let the muffins cool before removing.
- If desired, sprinkle the tops with pumpkin seeds before serving.
Notes
Store the muffins covered at room temperature or in the refrigerator for several days. You can freeze them in a freezer bag or an airtight container. Reheat the muffins in a medium oven for 5-10 minutes.